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Pumpkin Crumb Cake Recipe: Easy and Irresistible Fall Treat

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This easy and irresistible pumpkin crumb cake combines moist, pumpkin-spiced cake with buttery, cinnamon-scented crumb topping, making it the perfect fall dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¾ cup (100g) all-purpose flour (for crumb topping)
  • ⅓ cup (75g) granulated sugar (for crumb topping)
  • ⅓ cup (75g) light brown sugar, packed (for crumb topping)
  • 1 teaspoon ground cinnamon (for crumb topping)
  • ¼ teaspoon salt (for crumb topping)
  • ½ cup (115g) unsalted butter, melted (for crumb topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, whisk the sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until no streaks of flour remain. Be careful not to overmix.
  5. In another bowl, mix the flour, sugars, cinnamon, and salt for the crumb topping. Pour in the melted butter and stir until crumbs form.
  6. Pour the batter into your prepared pan, spreading it evenly. Sprinkle the crumb topping generously over the batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack. Serve warm or at room temperature.

Notes

[‘Use parchment paper for easy removal and cleanup.’, ‘Ensure eggs are at room temperature for a smoother batter.’, ‘Do not overmix the batter to avoid a dense cake.’, ‘Use pure pumpkin puree, not pumpkin pie filling.’, ‘Cover the pan loosely with aluminum foil during the last 10 minutes of baking if the crumb topping starts to brown too quickly.’]

Nutrition

Keywords: Pumpkin crumb cake, fall dessert, easy pumpkin cake, cinnamon crumb topping, autumn treat

Find it online: https://bitefuljoy.com/pumpkin-crumb-cake-recipe-easy-and-irresistible-fall-treat/